RECIPE FROM THE CHEF
St. Johns Members,
I am excited to be joining St. Johns and to be a part of the excitement
of the renovation. My name is Alexander Sapp, CEC, CCA and I am a
Certified Executive Chef with almost thirty years of restaurant experience,
over twenty of those in fine dining. Born and raised in Kalispell, Montana, and
then in Mobile, Alabama, I am the youngest of five children and learned early a
love for the industry and the culinary arts. I graduated culinary school from Capital
Culinary Institute of Keiser College, where I also apprenticed under the former Executive Chef of famed
oceanographer Jacques Cousteau. It was through that apprenticeship that I grew my knowledge and
love of preparing seafood. From there, I moved to Columbus, Georgia, where I spent the last nineteen
years working as Executive Chef of The Chattahoochee River Club, a private dining club.
There, I oversaw private dining, à la carte lunch and dinner services, banquets, weddings, special
member events and more. Through that experience, I was able to learn the value of developing
relationships with members, learning how to produce a consistently positive, memorable dining
experience for each and every guest. I love creating compelling menus and making pastries, including
wedding cakes, and have just one more exam to complete my certification to be a Certified Executive
Pastry Chef.
My wife Rachel, daughter Maggie and I are looking forward to exploring the area and learning more
about our new home. When not in the kitchen, I enjoy volunteering in the community, spending time
with family, exploring in nature, swimming and playing video games. I am excited to meet all of you
and am eager to get to know you and your culinary favorites.
Guinness Chocolate Cake
Chef Alex Sapp
Executive Chef
INGREDIENTS
A.P. flour
White Sugar
Cocoa Powder
Baking Soda
Baking Powder
1.75 cups
2 cups
3/4 cups
2 tsp.
1 tsp
Salt
1 tsp
Eggs 2
Guinness 1 cup
Buttermilk 1 cup
Melted butter 1/2 cup (1 stick)
DIRECTIONS
STEP 1
Preheat oven to 350 degrees F
(175 degrees C). Grease and flour
two 9 inch round cake pans or
one 9x13 inch pan.
STEP 2
In large bowl combine flour,
sugar, cocoa, baking soda, baking
powder and salt. Make a well in
the center.
STEP 3
Add eggs, Guinness, buttermilk,
oil and vanilla. Beat for 2 minutes
on medium speed. Batter will be
thin. Pour into prepared pans.
STEP 4
Bake at 350 degrees F (175
degrees C) for 30 to 40 minutes,
or until toothpick inserted into
center of cake comes out clean.
Cool for 10 minutes, then remove
from pans and finish cooling on a
wire rack. Fill and frost as desired.
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